Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 3 cloves garlic, minced (15g)
  • 1 medium lemon, zested and juiced (approx. 1 tbsp / 15ml juice)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the sliced zucchini rounds dry with a paper towel to remove surface moisture.
  2. Mince the garlic finely and zest the lemon.
  3. Place a skillet over medium-high heat and add the olive oil, waiting until the oil shimmers.
  4. Add zucchini in a single layer and sear undisturbed for 2–3 minutes until mahogany-colored, then flip and sear the other side for another 2 minutes.
  5. Push the zucchini to the edges of the pan to create a well in the center; add minced garlic and red pepper flakes to the oil.
  6. Sauté the garlic for 30–60 seconds until fragrant.
  7. Remove the pan from the heat and stir in the lemon juice, lemon zest, salt, and pepper.